1 tablespoon melted butter 1/2 medium chopped onion 1/4 cup melted butter 1/4 cup flour 2 cups half-and-half cream 2 cups chicken stock 1/2 lb fresh broccoli (chopped into bite size pieces) 1 cup carrot, julienned 1/4 teaspoon nutmeg 8 ounces grated sharp cheddar cheese salt and pepper crusty bread

1 Sauté onion in butter. Set aside. 2 Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half. 3 Add the chicken stock. Simmer for 20 minutes. 4 Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes. 5 Add salt and pepper. Can be puréed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.